An extraordinary lunch at the Cour Aux Etoiles of the Hotel George V in Paris

An unparalleled lunch at George V Cour aux Etoiles Bringing 5 Michelin Stars on the same terrace for a summer, this is the challenge of the prestigious George V palace. For the first time in the world, 3 exceptional chefs (Christian le Squer, Simone Zanoni and David Bizet) will join forces to offer you a moment untouched by time.

You will miss some meals for ever… flavors and smells that will make you think of these meals for hours… pictures that you will never forget, feelings of living an enchanted break, this light euphoria reminds you why gastronomy is not eating to live but on the contrary, living to eat. Eating in one of the restaurants of theGeorge VCour aux Etoiles is the promise of living one of those exceptional moments.

Three spaces for one place, but 3 atmospheres and 3 completely different services make the strength of the George V: Le Cinq embodies the prestige and the tradition of a French restaurant, the George is all about relaxation and modernity, but L’Orangerie is very intimate and elegance. Each terrace is smartly hidden behind walls of orchids, with visible roots, thought up by flower star and art director, Jeff Leatham.

Let’s talk about the L’Orangerie. Barely one year after opening, it already had one Michelin star like a symbol of pride of having a former member of the house as the chef: David Bizet. This Norman-born chef, after spending 15 years in the kitchen of Le Cinq, is now and for the first time, the chef. A successful bet since the chef has a powerful but oh-so delicate cuisine!

Plates are very graphic like this crab, lemon water and spiced cauliflower and very tasty like L’Orangerie’s signature dish: smoked soft egg, imperial water and watercress. Here is what defines chef Bizet’s cuisine. You can find the same pattern in his poulette du Perche (roast poultry) just cooked on the skin and at low temperature and served with chanterelles.

When it comes to desserts, there is another great name you should remember: Maxime Frederic. Here, he delivers plates in perfect harmony with the place, the sweet answer to David Bizet’s savory pieces, such as this centerpiece: a breathtaking flower-like raspberry and peppermint vacherin. A very technic dessert with dozens of handmade meringue petals and needing over 5 minutes of work per plate.

If you are a gastronomy enthusiast and not familiar with palaces and great restaurants, we cannot advise you too much to have lunch at the George V this summer to make your first step into the world of haute gastronomie because the service is uncomplicated and you will immediately feel like at home despite the surrounding luxury. Take a look at your watch once you leave the restaurant because it will probably be tea time. At the George V, we take the time to eat and to live.